Homemade Flour Tortilla Chips

There was this little Mexican restaurant that my Mom and I used to frequent back in the day. Our favorite indulgence was their Flour Tortilla Chips. They would bring out the chips and salsa and the chips bowl would be half corn chips and half flour chips. The corn tortillas chips were always left sitting there while the flour chips were gobbled up :) The texture of a flour tortilla chip is so much lighter and flakier than corn tortilla chips and I think you’ll find it truly delightful. Try whipping up a batch of these for your next party or serve with Chipotle’s Pico de Gallo for Mexican Fiesta night. I love making my own chips at home and they are so, so simple and oh-so delicious!

{If you are completely opposed to frying – you can even bake these! See directions below…}

Preheat the oil to 375 degrees. Stack tortillas and cut into strips or wedges. I use about 1 tortilla per person plus 1-2 extra. These chips are seriously addicting so make more than you think you’ll need.

Add a handful of tortilla wedges at a time, turning over when golden brown.

Remove the chips with a slotted spoon and let drain on paper towels while you finish the remaining batches. This is where you season with salt if you would like to. I personally find the chips don’t need salt but that’s personal preference.

If you are making strips {perfect for Chicken Tortilla Soup!}, they cook very fast so keep an eye on them!

Depending on how many batches you are doing, you can keep the chips warm in a 200 degree oven while finishing up.

To bake, preheat oven to 375 degrees. Place tortilla strips or wedges on a baking sheet and bake for 5-7 minutes until crisp.

Preheat the oil to 375 degrees. Stack tortillas and cut into strips or wedges. I use about 1 tortilla per person plus 1-2 extra. These chips are seriously addicting so make more than you think you'll need.

Add a handful of tortilla wedges at a time, turning over when golden brown.

Remove the chips with a slotted spoon and let drain on paper towels while you finish the remaining batches. This is where you season with salt if you would like to. I personally find the chips don't need salt but that's personal preference.

If you are making strips {perfect for Chicken Tortilla Soup!}, they cook very fast so keep an eye on them!

Depending on how many batches you are doing, you can keep the chips warm in a 200 degree oven while finishing up.

To bake, preheat oven to 375 degrees. Place tortilla strips or wedges on a baking sheet and bake for 5-7 minutes until crisp.

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